Did you know that hollandaise sauce came from the Netherlands?
- Salmon fillet
- Egg yolks (3)
- Dijon mustard (1 teaspoon)
- Tabasco sauce (1 teaspoon)
- Lime juice (1 tablespoon)
- Butter (100 mL)
- Kale sprouts
- Place three egg yolks into the bottom of a large cup which can accommodate a stick blender comfortably.
- Blend the yolks together to a smooth creamy consistency.
- Add a tablespoon of lime juice, a teaspoon of Dijon mustard, and a teaspoon of Tabasco sauce (or any other hot sauce) into a small bowl and whisk together.
- Melt 100 mL butter using microwave radiation in a glass container with an easy pouring lip or spout.
- Add the lime juice, Dijon mustard, and Tabasco sauce to the creamy egg yolks and begin to blend with the stick blender.
- Slowly add the melted butter while blending the sauce.
- When all the melted butter is incorporated you should have a delightfully light and creamy hollandaise sauce with a little tang and a little heat.
- Begin to heat a frying pan.
- Rub Queensland nut oil (or whatever cooking oil you like) over all the surfaces of the salmon with your hands.
- Season your salmon fillet with some iodised salt.
- Lay the salmon skin-side down into the hot frying pan and leave it alone for a few minutes. Test to see the skin hasn’t stuck to the frying pan and when the salmon lifts easily you can move it around a bit and press down firmly with a spatula to improve the crust on the skin.
- After about 5 minutes turn the salmon over and cook for another 5 minutes.
- Cook the sides of the piece of salmon for about 30 seconds each side.
- Remove the salmon from the frying pan and allow it to rest.
- Toss in some asparagus and kale sprouts into the hot frying pan, squirt over the greens some cooking oil and then put the lid on for 5 minutes shaking the frying pan every minute or so to avoid the greens from sticking.
- When the greens have cooked, remove the lid and add the greens next to the salmon.
- With a spoon generously add some hollandaise sauce to the salmon and the green vegetables.